Food for Thought – The Cornell Daily Sunhttps://cornellsun.com
Independent Since 1880Fri, 24 May 2019 19:33:54 +0000en-UShourly1https://wordpress.org/?v=4.6.4https://i2.wp.com/cornellsun.com/wp-content/uploads/2017/06/cropped-red-on-white-website-icon-2.png?fit=32%2C32Food for Thought – The Cornell Daily Sunhttps://cornellsun.com
3232Dining Hall Diversity: Being Vegetarian at Cornellhttps://cornellsun.com/2019/02/27/dining-hall-diversity-being-vegetarian-at-cornell/?utm_source=rss&utm_medium=rss
https://cornellsun.com/2019/02/27/dining-hall-diversity-being-vegetarian-at-cornell/#commentsThu, 28 Feb 2019 01:19:43 +0000https://cornellsun.com/?p=4650750Considering that Cornell ranks as one of the greenest colleges in the nation, it comes as no surprise that being green here pertains to food and accessibility in plant-based lifestyles as well, especially in combination with our consistently high dining hall rankings. I transferred to Cornell this year from the University of Virginia, a university that’s widely known for its terrible food and limited options — upperclassmen often say that getting food poisoning from one of the dining halls is a rite of passage as a first-year student — so seeing fresh strawberries and well-cooked rice in the dining halls is still something of a small miracle. But as I navigate my way through West Campus dining halls, Trillium, Terrace and yes, even Okenshields, I realize my appreciation for Cornell’s food extends beyond the meals the University provides and into the accessibility and openness this community has for vegetarians and vegans alike.

Katie Zhang / Sun Staff Writer

Dinner at Okenshields

I decided to become a vegetarian in August at the start of the school year for environmental reasons, but without a lot of proper thought or planning, I didn’t exactly know what I had committed to. Still, I felt that cutting out meat cold turkey in a completely new environment would be easier than trying to do the same at home. It didn’t mean I wouldn’t have any complications at all, though. What about those meat sweats everyone talks about? What if there weren’t enough options in the dining halls, and I’d be stuck eating lettuce for dinner? Would I give in to the craving for chicken wings and char siu pork? Would I even get the proper amount of nutrients every day to survive?

All my worries and fears dissipated when the first meal I had here — breakfast at Becker — contained tofu scramble presented in a gleaming silver tray. It wasn’t tasteless; rather, it was perfectly cooked — firm but still easy to chew — with hints of cayenne and tomato, so that it tasted less like scrambled eggs and more like a beef chili without the beans. As an introduction to the meatless options at Cornell, the tofu scramble definitely didn’t disappoint. I didn’t want to get my hopes up from just one dish, but after discovering that veggie burgers, meatless chicken, tofu and Seitan options, vegan chili and nutritional yeast can be found in nearly every dining establishment on campus, I have realized how lucky I am to attend a university that actively caters its meals to accommodate people with different diets.

Katie Zhang / Sun Staff Writer

Scone from Ten Forward

This is a stark contrast to the experience my friends have had back at my old university, where being vegetarian is simply not an option. My best friend there was forced to briefly revert to a pescatarian diet due to the limited vegetarian options — besides the salad bar, there was nothing else that consistently provided fresh vegetables for her to eat. Molly Smullen ’21 shared similar experiences from her friends attending other universities, who couldn’t maintain a plant-based diet without compromising their own health. “And ultimately,” Molly noted, as a vegan here at Cornell herself, “It’s all about privilege. We’re really just privileged to be able to walk into any dining hall and enjoy so many options without having to try, and it’s something that I think we don’t recognize enough here.” And lucky we are indeed, as Molly and I chat about veganism and all that stems from it at Ten Forward, an exclusively vegan cafe in the Commons. We share a chocolate chip pumpkin bread scone from their huge selection of homemade baked goods (all of which has been amazing in portion, cost and flavor, and I wouldn’t have guessed it was all vegan) over conversation about how her parents felt about her transition into vegetarianism and, eventually, veganism.

“It was pretty easy because I feel like saying, ‘Oh, I’m not going to eat meat,’ is not as difficult, especially if you’re not vegetarian in any aspect, than to just say no to everything, so they were fine with it,” Molly said. “My mom is super supportive, and my little sister went vegetarian after I had been a vegetarian for about a year and a half, so it helped for things like Thanksgiving — we all went out and bought a fake meat roast for the occasion.”

Katie Zhang / Sun Staff Writer

Sign Leading to the Cafe

I pose my own question: does your family ever worry that you might not be getting the right nutrients or enough of them? This has been something that both of my parents regularly mention to me, and at the beginning of my transition, I too became concerned about any adverse effects vegetarianism might have on my health.

Molly replied, “I don’t worry about that. And part of that is because I went vegetarian in high school, and I was young and wasn’t considering that aspect. I think it’s also interesting because people are often like, ‘Well what about this nutrient? And this nutrient?’ While I totally understand the concern, if you’re asking me, you better be asking everyone else… You can be a meat-eater and still have anemia — relax! I didn’t notice the transition from eating meat to not either; there was no difference in the way my body felt before or after.” I find myself agreeing because I had the same experience; as much as people discuss their post-diet changes — good or bad — I felt like my life was as normal as ever upon the transition. The only real difference I experienced was eating in accordance with my own values and feeling like I was working toward change.

Katie Zhang / Sun Staff Writer

Hummus Wrap from Ten Forward

Needless to say, I’ve found that the transition to vegetarianism at Cornell is incredibly easy, a realization that comes after much reflection and with immense gratitude. I don’t have to worry about whether or not I’ll go hungry to uphold my personal ideals in environmentalism, a privilege that vegans and vegetarians at other college campuses do not have. The fact that Cornell is so open to plant-based and locally sourced foods means that there also exists a supportive community of people who are striving for the same goals and opening up the conversation around making a difference individually, and I’ve found the student population to be very respectful overall of all different kinds of lifestyle choices. Nobody really bats an eye when you tell them you don’t eat meat, and aside from the occasional “what made you vegetarian?” query, I haven’t heard or been the subject of any negativity about my change. More often than not, it leads to rewarding conversations about how culture and background play into one’s lifestyle.

Before we go, I asked Molly one final, and arguably the most important, question: what are your favorite foods on campus? “Last year, RPCC did fried cauliflower rice, and I really, really liked that. Appel had vegan cake a couple times too — very good,” she said without hesitation. For me, the fried cauliflower and chia seed pudding in Rose are top notch. Seeing them in the dining hall makes me happy every time and really, isn’t that what good food should be about?

]]>https://cornellsun.com/2019/02/27/dining-hall-diversity-being-vegetarian-at-cornell/feed/1Dining Debates: All the Sauceshttps://cornellsun.com/2019/02/22/dining-debates-all-the-sauces/?utm_source=rss&utm_medium=rss
https://cornellsun.com/2019/02/22/dining-debates-all-the-sauces/#respondFri, 22 Feb 2019 21:55:50 +0000https://cornellsun.com/?p=4623370This week’s dining section debates is all about the condiments we add to food to give it that extra dimension of flavor. Not only are these sauces and syrups highly contested food items in and of themselves, the way we eat and store them also vary widely. So what do you do? Cast your vote today and see what the rest of Cornell thinks about these controversial food issues!

Note: There is a poll embedded within this post, please visit the site to participate in this post’s poll.

Note: There is a poll embedded within this post, please visit the site to participate in this post’s poll.

Do you feel really strongly about your opinion on either of the questions this week – is there really only one right answer? We want to hear from you! Send us any reasoning or arguments supporting why you feel the way you do and we might just feature your explanation in an upcoming Dining article.

[contact-form-7]

*These polls only work on the website version of the Sun and will not appear on the app. Open this article in a web browser to vote and view results.

]]>https://cornellsun.com/2019/02/22/dining-debates-all-the-sauces/feed/0A Vegetarian’s Diethttps://cornellsun.com/2019/02/20/a-vegetarians-diet/?utm_source=rss&utm_medium=rss
https://cornellsun.com/2019/02/20/a-vegetarians-diet/#respondThu, 21 Feb 2019 02:55:16 +0000https://cornellsun.com/?p=4613786As a vegetarian, and one that doesn’t eat dairy but does eat eggs, I feel that it’s sometimes difficult to find options on campus or in Collegetown that are both flavorful and satisfying, so I end up cooking most of my meals. For many, cooking is seen as a hassle, but I have come to really enjoy it. I look forward to my trips to Wegmans, deciding what I want to make for the week as I browse the produce. I take it all home with the comfort of knowing that there are endless creations to be cooked up in my kitchen that I share with three friends on my floor.

By providing a two-day glimpse into my diet, I hope to inspire a little more cooking, recipe-testing or just the addition of a few extra veggies in your next meal.

Monday.

I typically start off the morning with a Lavva yogurt (strawberry, vanilla, blueberry or raspberry flavor) and Paleonola granola (original or maple pancake flavor) when I’m not working out. Today I opted for a strawberry Lavva yogurt with original-flavored Paleonola. Lavva is by far the best non-dairy yogurt I’ve had, and I highly recommend it. Most non-dairy yogurts are thin, soupy, flavorless or oddly flavored, but Lavva does it right with its all-natural sweeteners (no cane sugar here!) and slightly thick texture — not Greek-yogurt thick, but thicker than any other brand I’ve tried.

Breakfast is followed by a cup of coffee that has been splashed with some milk (oat, almond or cashew) and topped with a dash of ground cinnamon. Since I already grinded the beans the night before, I simply measure them out and pour them into my French press. I often take advantage of the freedom that comes with grinding my own beans by mixing up coffee brands from time to time. Brands that I always return to are Stumptown (especially their French roast) and Forty Weight, which is local to Ithaca.

Most days I’ll cook myself lunch at home, but when I decide to spend the day on campus I head to Straight from the Market, which is in Willard Straight Hall, next to the staircase that leads you down to Okenshields. They have a rotating mix of hot entrees, as well as a few cold salads and accompaniments to choose from. Today, I make a base for my plate with their arugula beet salad, which also has some pickled onions and radishes. I add a generous serving of one of their hot specials for the day: a variety of roasted root vegetables consisting of carrots, parsnips and beets. And to top it off, I add a scoop of their homemade hummus. No matter what I put on my plate, I always use their hummus. It’s thick, creamy and not too garlicky.

When I’m feeling extra lazy and maybe don’t have many ingredients in my refrigerator, I make a chickpea pancake, also known as socca. It takes around 20 minutes to make, depending on what you decide to top it off with. Today, I decide on caramelized onions, which I’ve been throwing onto most of my meals lately. The natural sweetness from the onions amazes me, and I love watching the onions caramelize in the pan over time. To balance the natural dryness of the pancake, I spread romesco sauce from Haven’s Kitchen onto it and place the caramelized onions on top.

Tuesday.

My day starts a little differently than usual because I just bought Birch Benders’ frozen toaster waffles to try. I’ve been waiting for them to end up in a store near me, and finally found them on Wegmans’ shelves on my latest trip. I throw a waffle in the toaster and then drizzle my favorite peanut butter on top: Smucker’s Natural Creamy, which Bon Appetit has also backed me up on. It’s creamy, perfectly salted and easy to stir given a little arm muscle. I follow with my typical cup of coffee made at home.

After a quick yoga class I head back home to Collegetown. Lunch consists of some mixed greens, iceberg lettuce, sautéed mushrooms, caramelized onions, Ithaca Cold-Crafted Lemon Beet hummus and Siete’s Traditional Hot Sauce to serve as the dressing after a few turns of freshly ground salt and pepper. I’m feeling full and satiated, ready to take on my one class of the day.

For dinner I decide to roast up cauliflower, mixing in Frank’s RedHot before they’re almost done and put them back in the oven until they crisp up and turn golden brown. I use up the rest of the iceberg lettuce in the refrigerator, which I bought especially for this dinner and pull off the leaves to create a bed for the cauliflower in the bowl. I pull each leaf out from under the cauliflower throughout the meal, wrapping up a few florets to create my own buffalo cauliflower wrap.

What I cooked or put together over the course of these two days might sound time-consuming to some, but I promise none of these meals take too much effort. The days I spend more time than usual making my meals are my favorite. A sense of calm comes over me when I walk into the kitchen. Whether I’m stirring onions, watching them turn from opaque to translucent, checking on cauliflower in the oven or grinding up coffee beans for the next morning, each meal is all the more meaningful. While I know some might never opt to whip up their next meal, I hope that you’re able to walk away with a little more appreciation for the food on your plate.

]]>https://cornellsun.com/2019/02/20/a-vegetarians-diet/feed/0Dining Debates: Sandwiches and Hot Dogshttps://cornellsun.com/2019/02/15/dining-debates-sandwiches-and-hotdogs/?utm_source=rss&utm_medium=rss
https://cornellsun.com/2019/02/15/dining-debates-sandwiches-and-hotdogs/#respondFri, 15 Feb 2019 16:30:02 +0000https://cornellsun.com/?p=4580399On this week’s dining section debates we’re tackling some classic foods that are quintessential to the school lunchbox and backyard grill. Have you ever thought about what kind of sandwich shape you prefer or have always grown up eating? What about what category of food a hotdog technically falls under? Cast your vote today and see what the rest of Cornell thinks about these controversial food issues!

Note: There is a poll embedded within this post, please visit the site to participate in this post’s poll.

Note: There is a poll embedded within this post, please visit the site to participate in this post’s poll.

Do you feel really strongly about your opinion on either of the questions this week – is there really only one right answer? We want to hear from you! Send us any reasoning or arguments supporting why you feel the way you do and we might just feature your explanation in an upcoming Dining article.

[contact-form-7]

*These polls only work on the website version of the Sun and will not appear on the app. Open this article in a web browser to vote and view results.

]]>https://cornellsun.com/2019/02/15/dining-debates-sandwiches-and-hotdogs/feed/0Dining Debates: Pineapple on Pizzahttps://cornellsun.com/2019/02/08/dining-debates-pineapple-on-pizza/?utm_source=rss&utm_medium=rss
https://cornellsun.com/2019/02/08/dining-debates-pineapple-on-pizza/#respondFri, 08 Feb 2019 18:50:46 +0000https://cornellsun.com/?p=4490388Introducing the first installment of Dining’s new interactive feature – weekly dining debates! Have you ever wondered what the rest of the Cornell thinks is the right way to put together a bowl of milk and cereal or whether or not everybody else is on the same page as you about pineapple on pizza? We’re taking on all types of controversial food opinions in new Dining polls this semester to get to the meat of these types of issues – check back often for a new poll or just to see if the majority of Cornell is with or against you!

Note: There is a poll embedded within this post, please visit the site to participate in this post’s poll.

Do you feel really strongly about your opinion – is there really only one right answer? We want to hear from you! Send us any reasoning or arguments supporting why you feel the way you do and we might just feature your explanation in an upcoming Dining article.

[contact-form-7]

]]>https://cornellsun.com/2019/02/08/dining-debates-pineapple-on-pizza/feed/0An Ode to Protein: “thank u, eggs”https://cornellsun.com/2019/01/23/an-ode-to-protein-thank-u-eggs/?utm_source=rss&utm_medium=rss
https://cornellsun.com/2019/01/23/an-ode-to-protein-thank-u-eggs/#respondThu, 24 Jan 2019 04:41:18 +0000https://cornellsun.com/?p=4451705As Dining Editor, I can recall countless moments when I felt guilty for making myself instant ramen for dinner, but as a college student living off-campus without a meal plan, I have a limited amount of time and resources that I can dedicate to preparing an Instagram-worthy meal that lives up to my editorial position. There is, however, one member of the protein food group that I can confidently declare to have spent all of last fall mastering — the egg.

Ah, the egg. With its iconic form that has inspired egg-shaped timers, chairs and toilet stalls, not only has this protein-packed vessel prompted many a debate over whether it or the chicken came first, but it has also cracked the world record for most likes on Instagram, with 50 million likes and counting. And with a variety of ways to prepare it, the egg was the perfect ingredient with which I should commence my culinary journey.

Although most people start with frying or scrambling eggs, omelettes were actually my first foray into egg preparation. It wasn’t as if I had rationalized the omelette as the ideal way to start learning how to cook eggs; rather, I had always enjoyed omelettes, particularly a delicious one that my best friend had made for me when we had finished putting away our storage and packing our suitcases to return home for the summer. That memory of having a meal lovingly cooked by someone I wouldn’t see for another three months stuck with me and sparked my desire to create one of my own omelettes come Fall 2018.

To put it bluntly, my first omelette was burnt, misshapen and leaky. As I gazed at my Frankenstein of a creation, all I could do was laugh and call over my housemates to bear witness to what I had accomplished after half an hour in the kitchen.

In many ways, this first attempt reflected many of my weaknesses. Not only was my omelette burnt because I had failed to keep track of time when I allowed for its egg component to cook while I cut other ingredients, but it was also misshapen and leaky because I had overloaded it with ham, vegetables and cheese.

Yet despite its appearance, I thought my first ever omelette tasted okay and became increasingly motivated to improve upon it in subsequent attempts. Nonetheless, I reminded myself that I needed to work on my time management, multitasking and portion control skills before I could invite my housemates to take a bite.

As an English major who writes for the college newspaper, I am aware that the essays and articles I have produced over the years have improved, so I can remember the mistakes I used to make in my writing, the professors who gave me the most valuable feedback and the literature that has inspired me. Though easier due to its visual and gustatory components, tracking my culinary progress has been similar to charting that of my writing.

It’s one thing for you to appreciate your own creation, and it’s another for someone else to compliment you on it. Having a professor leave you positive comments on and find your paper worthy of a high grade can validate your confidence in your writing, just as seeing someone else enjoy your umpteenth omelette can make all those past attempts all the more rewarding.

When my sister and her boyfriend visited me in Ithaca over Fall Break, it had been a little over a month since I had begun making omelettes, and I finally felt confident enough to ask them if they would like me to make them some breakfast while I waited for them to finish getting ready for our hike. Sure enough, they took me up on my offer, and when the two of them tried the omelette I had made, not only were they impressed, but they also said it was delicious and finished all of it.

In fact, my sister’s boyfriend encouraged me to continue learning how to cook, and showed me the way he had learned to make scrambled eggs when he worked in a hotel kitchen. It is moments like these that are important to remember whenever you’re confronting a new challenge. They remind you of how you have developed and how much more you can do.

When I made my first batch of scrambled eggs, they were — unsurprisingly — overcooked and rubbery in texture, which was demonstrative of my lack of patience when I was making them. I hadn’t beaten the eggs for long enough; I hadn’t given the butter enough time to melt; and I hadn’t taken the mixture off the stove and stirred it enough times. Although I was disappointed, my past experience with cooking omelettes had shown me that a first failed attempt only signaled that I had more to look forward to accomplishing rather than more to lament over.

When I finally cooked scrambled eggs the right way, they were the best scrambled eggs I ever had — soft, silky and tasty without any salt or pepper, I could not stop eating and talking about them! They were the best thing on and since sliced bread. So evident was my joy that my housemate Emma, a much more talented cook and baker than I, tried her hand at making her own scrambled eggs, which she also confessed were the best she had ever eaten. Thus, I witnessed how cooking for yourself can also inspire others to do the same.

I gradually moved onto poached eggs and rolled omelettes, and the process of mastering each of these forms was similar to that of learning how to make regular omelettes and scrambled eggs. Each of these experiences reinforced the values that I had previously learned — patience, time management and multitasking — reassuring me that I could approach my next goal with confidence.

Just as Ariana lists Big Sean, Ricky Alvarez, Mac Miller and Pete Davidson as her formative exes, I see omelettes (“one taught me love”), scrambled eggs (“one taught me patience”), poached eggs and rolled omelettes as milestones in my progress as a cook. I haven’t figured out what my next challenge is yet, but whatever it is, eggs have emboldened me with the knowledge that I will eventually successfully prepare a dish — and learn some important life lessons along the way.

For those of you who may be afraid of what I detail in this piece after I just revealed I’m a vegetarian, know that I do not plan on challenging your beliefs whatever they may be. The purpose of this piece is solely to share the story of my vegetarian Thanksgiving.

While this was not my first Thanksgiving as a vegetarian (I went through a three-year phase during middle school), this time was different. This time around, I knew my decision to be vegetarian was neither a phase nor a product of my stubbornness or resistance to authority (a characteristic of a young Taurus) as it was when I first became a vegetarian. Instead, it had become a belief I adopted that I could not turn my back on. You may ask why at age 22, I would decide to become a vegetarian again — practically a vegan? That’s for another time.

Just as my experience being a vegetarian since this past June has been different from that of my childhood, so was this past Thanksgiving distinct from those of years past. I was asked, “So you’re not having turkey?”, “What are you going to eat?” and “How can you not have turkey?” Despite the legitimacy of these questions, I was still taken aback and slightly surprised when they were asked because, to me, turkey is not what Thanksgiving is all about.

Despite knowing what the Pilgrims really ate at their first Thanksgiving, I chose not to divulge this knowledge to those who asked me the aforementioned questions regarding Thanksgiving and turkey. Rather, I responded with my excitement over the delicious vegetable sides that are part of any Thanksgiving dinner. My response quickly put the issue to bed, which was my goal, as I often fear inciting anger or insecurity when discussing my vegetarian lifestyle, one that contradicts the sentiments held by those in my company, who may find my beliefs threatening to theirs.

While I succeeded in defusing what could have turned into a heated debate (which has happened in the past), my mind always returned to the same thing. It’s what I would spend my drives back to school thinking about after every Thanksgiving break. It wasn’t the drive itself, the crowded supermarkets, the turkey, the stuffing or the wine. It was family.

Family is what makes Thanksgiving my favorite holiday. Despite being a self-proclaimed foodie, I never really cared much about food when it came to Thanksgiving. During each of these moments and soon-to-be memories, I am not thinking about what is on the table in front of me, but how thankful I am to be surrounded by the people I love. For me, this is what Thanksgiving is all about.

]]>https://cornellsun.com/2018/11/28/what-is-thanksgiving-without-turkey/feed/0Spilling the Tea: All the Boba in Town, Rankedhttps://cornellsun.com/2018/10/24/spilling-the-tea-all-the-boba-in-town-ranked/?utm_source=rss&utm_medium=rss
https://cornellsun.com/2018/10/24/spilling-the-tea-all-the-boba-in-town-ranked/#commentsThu, 25 Oct 2018 03:15:17 +0000https://cornellsun.com/?p=4039199It’s no secret that we Cornellians love our bubble tea. The popular Taiwanese drink — a mixture of steeped tea, milk and often some kind of flavoring combined with tapioca pearls or jelly — has slowly come to dominate our campus and Collegetown through its presence in the hands of many a boba-loving student. And no, it’s not just Asians who are fueling the trend. Boba is hip now! Boba is cool!

It’s not uncommon for groups of friends to grab boba as a way of hanging out, and come nighttime, many spots are packed with kids drinking their fill of bubble tea goodness and playing Jenga or Uno at cafe tables and couches. But with so many options for bubble tea, which places are actually worth your money and time, and which should you steer clear from?

Don’t worry; I’ve got you covered! This past weekend I drank an embarrassingly large amount of boba from all the places that offer bubble tea near and around Cornell. I ordered the same drink (smallest portion of milk black tea with bubbles) at all the spots, and here’s the verdict:

Milk Tea: 0/10
I kid you not, this straight up tasted like watered-down milk. Although I saw the employee add black tea to the cup with my own two eyes, there was absolutely no tea flavor at all when I drank it. It wasn’t sweet and bore no resemblance to any milk tea I’ve ever had before, because I felt like I was drinking diluted milk. Yikes.

Boba: 4/10
Although the boba was extremely chewy and cooked evenly, it didn’t have any real flavor of its own. It was definitely the better part of this boba atrocity, but it couldn’t redeem the drink at all.

Ambiance: 5/10
The Ivy Room is certainly not a place for a casual nighttime group hangout, as its long tables and wooden chairs are more reminiscent of a cafeteria. But when it’s not crowded with the lunchtime rush of students, it can be a quiet and productive place to get some work done, so it all really depends on what you’re looking for.

Price & Wait:
Despite only waiting about five minutes for my drink, I found this cup to be on the pricier end of the spectrum, and honestly, not worth stopping by the Ivy Room for at all. I didn’t even finish the drink, which reflects poorly on its taste despite my having paid such a high price point.

Milk Tea: 3/10
The drink itself was slightly grainy and very obviously powdered, but not too sweet or overwhelmingly milk tea-flavored. If I had to brand it, I’d call it “Milk Tea: Lite” because the flavoring was so subtle that I couldn’t taste any black tea. Unfortunately, it left an unpleasant, dry aftertaste in my mouth.

Boba: 0/10
I’m not sure exactly what went wrong here, but the boba was a hot mess. On top of tasting like flavorless jelly, the pearls were so mushy they stuck to each other and left a sour aftertaste that I didn’t want more of.

Ambiance: 7/10
Jansen’s itself has no seating, but the lounge area in Noyes can be a decent place to relax. There are often people doing homework at the tables during the day, while others chill with their friends on the bean bags and couches. Jansen’s is always playing anime on the TV inside the store, so you can catch up on an episode of Attack on Titan when you’re grabbing snacks.

Price & Wait:
The bubble tea at both Jansen’s and the Ivy Room cost the same amount (probably due to their being operated by Cornell Dining), and the wait time was about the same as well. Considering their similarities, it should come as no surprise that I don’t plan on returning for their boba.

4. Panda Tea Lounge (Collegetown)
$3.50
Cash only

Milk Tea: 4/10
The first thing that came to mind when drinking this milk tea was that it was sweet — really sweet. There was definitely an artificial taste to the milk tea, and the amount I received was a little sad; the cup was almost 50 percent ice and didn’t leave a lot of room for the actual drink in the end.

Boba: 5/10
Not only is the boba at Panda Tea Lounge free, but the amount of pearls you are given is quite generous — I’d say that tapioca comprised 30 percent of the drink. However, it wasn’t the best boba out there, as it was cooked unevenly, with some pearls being semi-hard and others very chewy. Furthermore, the large serving meant I finished the tea long before the boba, which kind of defeats the purpose of the two being combined.

Ambiance: 8/10
Panda Tea Lounge certainly lives up to its name, as the lounge area of this place is pretty nice! With Giant Jenga and plenty of seating, this space is conducive to group hangouts. Nonetheless, I deducted a few points because the lighting is always dim and casts a weird reddish tinge over everything, making it difficult to take a picture.

Price & Wait:
At $3.50, the milk tea here is definitely the most affordable one around. It took about seven minutes for me to receive my drink, which isn’t too bad, but nobody was ahead of me when I ordered, and there only seemed to be one person working at the time.

3. Cafe Pacific (Collegetown)
$3.99
$6.00 credit card minimum

Milk Tea: 6/10
I was pleasantly surprised by how the milk tea here wasn’t too sweet and didn’t have an overpoweringly artificial flavor. However, it just wasn’t completely on the mark of milk tea — my friend tried some and said it tasted more like red bean-flavored milk tea rather than normal milk tea. Although I don’t know whether or not that was intended, it wasn’t bad. Plus, the size is generous, and the drink doesn’t come with any ice, which means there’s more room for tea in the cup!

Boba: 6/10
The boba here was extra chewy, if that’s your thing, but there wasn’t anything special about it besides that.

Ambiance: 4/10
I thought the shop was closed when I first entered because it was dark and there was nobody else inside, but the flashing “OPEN” neon side outside said otherwise. Because Cafe Pacific also serves sit-down meals, it’s not really a place to simply hang out and drink boba by itself, especially since the entrance is cluttered and the cafe doesn’t provide any seating for those of us who just want some bubble tea.

Price & Wait:
As the second cheapest spot for bubble tea, Cafe Pacific offers a pretty good deal considering the size and quality of its drink. The Japanese lady working behind the counter was the nicest person I encountered over the course of my bubble tea adventures; she chatted with me while she prepared my drink, making my five-minute wait pass by quickly.

Milk Tea: 7/10
The flavor here was smooth, with just the right amount of sweetness that was still subtle. My friends have told me that they love the boba here, and I can definitely see that if you prefer a lighter milk tea taste. However, I love being able to taste the tea in the milk tea, and I couldn’t really find that with this drink.

Boba: 9/10
The tapioca here is much smaller than it is at the other spots I visited, but it was good. Barring size, the pearls are cooked evenly with just the right amount of chewiness and slight sweetness characteristic of good tapioca pearls.

Ambiance: 8/10
With a cute and modern interior, U Tea comes the closest to a vision of a comfortable and welcoming bubble tea hangout spot. Despite providing customers with a variety of seating options (and board games), the cafe still gets crowded, especially at night, and for some reason, U Tea’s entrance always smells of chlorine.

Price & Wait:
At $4.59 for a small drink, this is definitely the priciest place to spend your money. The wait was about eight minutes because there were so many customers, but the staff moved efficiently so it wasn’t too bad. To note: U Tea is better known for its “premium” drinks, like matcha cheese foam, so this is a good place to try if you want a different type of milk tea experience.

Milk Tea: 9/10
While I usually customize my drink order from KFT, I went with the standard choices provided for the sake of comparison. I found that the milk tea here was just slightly too sweet for my taste, though it has a distinct flavor that distinguishes it. The drink is creamy and smooth, and has the classic hint of tea flavor underneath that cuts through and adds depth to the drink. Plus, the ease with which you can customize the drink (i.e. amount of sugar, ice and flavoring) makes it really easy for everybody to get a drink that they’ll enjoy.

Boba: 10/10
There honestly isn’t anything wrong with the boba here, which is why it’s a solid ten from me. The ratio of boba to milk tea is great, and the pearls are evenly cooked with just the right amount of chewiness. What else can I say?

Ambiance: 7/10
The actual Kung Fu Tea cafe itself is nothing special — it’s really small with limited seating that caters more toward a “to go” kind of experience. Whenever it gets busy (which is quite often), the space can get crowded while you wait for your order.

Price & Wait:
The price is average, and I think it’s worth spending an extra couple of cents for good boba and tea. The wait can last around eight minutes because there are so many people ordering, but the employees here are good at getting the drinks out in a timely manner.

These bubble tea trips have taken me on quite the journey, and after this experience, I can definitively say that I’ve had a taste of all the bubble tea in the area. These rankings have come to show me that despite the great boba revolution Cornell is experiencing, quality varies widely and not all places out there offer good boba. Bubble tea has the magical ability to bring people together and help them bond over a good drink, but mediocre boba will accomplish neither. With all these different places serving something unique, why not go out on your own boba adventure?

]]>https://cornellsun.com/2018/10/24/spilling-the-tea-all-the-boba-in-town-ranked/feed/1Sun Suggestion of the Weekhttps://cornellsun.com/2018/10/17/sun-suggestion-of-the-week/?utm_source=rss&utm_medium=rss
https://cornellsun.com/2018/10/17/sun-suggestion-of-the-week/#respondThu, 18 Oct 2018 03:38:54 +0000https://cornellsun.com/?p=4009618Are you hungry and open to trying something new? Take a look at our Sun Suggestion of the Week, a recommendation brought to you by a different member of the dining section each week.

]]>https://cornellsun.com/2018/10/17/sun-suggestion-of-the-week/feed/0Sugar, Spice and Everything Nice: Popcorn at the Willard Straight Hall Resource Centerhttps://cornellsun.com/2018/08/23/sugar-spice-and-everything-nice-popcorn-at-the-willard-straight-hall-resource-center/?utm_source=rss&utm_medium=rss
https://cornellsun.com/2018/08/23/sugar-spice-and-everything-nice-popcorn-at-the-willard-straight-hall-resource-center/#respondFri, 24 Aug 2018 03:14:11 +0000https://cornellsun.com/?p=3764302It’s no secret that the classic snack of cinema, that greasy grub of filmgoers, those buttery bunches of bliss — or popcorn, as we commonly call it — is offered for free at the Willard Straight Hall Resource Center. But who among us has tried every single topping, every single flavor combination that this lobby haven has to offer?

My fellow Cornellians, I have just done so and find myself a changed woman. In order to synthesize that experience, I now provide a definitive ranking of these flavors as follows:

1. the Snickerdoodle
Although I’ve always known this mix of cinnamon, sugar, salt and butter as “Cinsational,” the Snickerdoodle is an equally accurate name for this salty and sweet flavor profile that never fails to make my mouth water. According to manager Rachel Hahn ’20, the cookie-inspired blend is the most popular choice among students. Its variants include the Cinnamon Sugar Mix (simply cinnamon and sugar) and “the Pumpkindoodle,” which combines the Snickerdoodle with pumpkin spice.

2. savory nutritional yeast, a.k.a. “Nooch”
While others may argue that it tastes like armpit dust, nutritional yeast holds a special place in my heart. This vaguely cheesy and very much healthy topping pushes the boundaries of what popcorn should taste like — it’s modern, and it’s here to stay. It can also be found in the Cheesy Bread, which mixes the beloved Nooch with salt and butter.

3. Spice of Life
What better way to spice up your life than with this blend of curry, cardamom, cinnamon, paprika and sugar? If you’re in the mood for something spicy but not overwhelmingly so, take a chance on this hit.

4. the Garlic Bread
This combination takes the flavor of its namesake and combines it with the crunchiness of popcorn, the result of which is a snack that leaves you wanting more. For a slightly more layered flavor profile, try the Garlic Bread with Cheese, which consists of garlic powder, salt, butter and nutritional yeast. Or if you want some real cheese, get it with parmesan, which Hahn says is usually only offered during finals.

5. Whipped Dream
Although you won’t find this flavor combo on the Popcorn Directory at the Resource Center, it’s well worth a try. Conceptualized by manager-in-training Jake Ortega ’21, the Whipped Dream takes the sweetness of the Cinnamon Sugar Mix a step further through the addition of whipped cream. While I was there, crew member Hassaan Bin Sabir ’21 tried it and enjoyed every spoonful. For anyone with a sweet tooth, this secret item is a revelation.

6. the Abomination
Despite its off-putting name, the spice scholars at the Resource Center tell me that this combo has its adherents, and I can see why. While I initially thought that sprinkling every topping available on the directory was a mistake, I eventually came around. Every bite I took was new and different, yet none of the bites I took were offensive at all. If you’re the adventurous type, this might just be up your alley.

7. dulse flakes
Made from red seaweed, these flakes are both veggie and fishy. Some even contest that they not only resemble but also taste like bacon. Either way, this topping comes at the bottom of my list (even though I appreciate its flavor) because it’s a little to large for its base. Instead of staying on the snack, they fall to the bottom of the bag and can only be enjoyed after mouthfuls of sad, plain popcorn.

8. the Classic
While Hahn informed me that this butter and salt mixture is the second most requested combination, I have a hard time believing it can be all that fulfilling when there are so many other amazing blends available. Nonetheless, it’s the type of popcorn most of us grew up eating, and it stands to reason that it’s a fan favorite.

9. chili pepper
Like the dulse flakes, the chili pepper flakes fall to the bottom of the bag. Unlike the dulse flakes, the chili pepper flakes are far from pleasant. They simply sting and make you thirstier than popcorn already does.

With all these experimental flavors, there’s plenty of popcorn to look forward to trying this semester, but these free kernels of maize contain more than puffy starch — they’re also the medium through which the Resource Center connects with students.

According to Campus Activities Program Assistant Linda Siptrott, popcorn has been served at Willard Straight Hall since long before the Resource Center came to be. The center’s predecessor, an information desk that provided snacks and school supplies since the building’s opening in 1925, began selling popcorn about 20 years ago.

Less than 10 years ago, the founding of the Resource Center prompted Campus Activities to provide the snack free of charge, which Siptrott says is a vehicle through which students are welcomed into and can engage with the center. The free popcorn acts as an icebreaker of sorts, helping to create a sense of community. In the words of Ortega, “Our family never stops growing.”